I thought that I might focus on the doughs a bit more on this thread. the following photos will give you a glimpse at the doughs that I have made with Matilda and the Samuel Adams beers. Both doughs proofed well / rose well in the 72 hour cold rise. These are gallon size freezer bags.

Dough made with Matilda Belgian Style Beer. I can make three, 14" pizzas with this large dough ball. it is just easier for me to put it in the gallon size freezer bag and them divide it into three pieces after the cold rise.

Found this beer at Total Wine and More in Tukwila, WA. It is a German beer Doppelbock. A nice sweet and Oak Smoke tasting beer that has an amber color. Since I am not the beer expert and do not get comments anymore from people who know beer better than me (for what ever reason) , I am posting a website that rates beers and explains them way better than I can. I can only tell you that this beer worked really well with the dough making process and the finished pizza was fantastic. i would use it again.

typically from the breweries i've heard a good dark beer such as a stout will make a great pizza dough. the stouts have lots of malts that add a roasted nutty/chocolate flavor to the bread. i've only made one once with whole wheat and rahr & sons' ugly pug black lager the dough tasted malty and a bit of coffee

Recently made dough and a pizza with this Full Sail seasonal edition beer. Although i have talked about trying a Stout Beer, this is as dark as i am willing to go.

I noticed that the dough texture is NOT the same when you use beers that are darker that an Amber Ale. Although, I was able to make a good pizza, I am not exactly sure why the dough was harder to work with and seem more dense that i am used to, for pizza dough?

A good friend gave me some Caputo 00 Flour from Italy. I had a bottle of Pliny the Elder sitting around in my fridge, so I decided to put the two together to make some pizza dough tonight. This dough is very light and the Pliny the Elder beer is lighter in color. I think it was a perfect match since both are special in their own way. I have not used this flour before. Normally, I just use Pendleton Power Flour.

I did notice when using Caputo 00 Flour that I could have used less than 9 ounces of beer for the 4 cups of flour (which is my normal amount with Power Flour). I had to add more flour in my dough kneading process, as it was too sticky to work with before adding more 00 flour. Perhaps someone has a comment as to why this happened??? I am not familiar with Caputo 00 Flour.

After the kneading process, I did my usual coating the dough ball with Extra Virgin Olive Oil, before putting the dough ball into a freezer bag to cold rise for 24 hours.

I am really looking forward to this dough and will let you know the results soon.